Description
A warm and comforting coconut curry soup complemented by pillowy dumplings, perfect for family gatherings or cozy evenings at home.
Ingredients
Scale
- 1 can coconut milk
- 4 cups vegetable broth
- 2 tablespoons red curry paste
- 1 cup diced carrots
- 1 cup diced zucchini
- 1 cup mushrooms, sliced
- 1 cup dumplings (store-bought or homemade)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Salt and pepper to taste
- Optional: a little extra vanilla for aroma
- Optional: fresh butter for richness
- Optional: a pinch of sugar if curry paste is too sharp
Instructions
- In a large pot, combine coconut milk, vegetable broth, and red curry paste. Stir well to combine.
- Stir until the curry paste melts into the coconut milk and the liquid looks glossy and even.
- Add the diced carrots, zucchini, and mushrooms, and bring to a boil. Reduce heat and let simmer for about 10 minutes until the vegetables are tender.
- Add the dumplings and cook according to package instructions (usually about 5-7 minutes).
- Stir in soy sauce and lime juice. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Feel free to customize with any vegetables you have on hand or adjust the seasoning to your taste. This soup can be stored for up to three days and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: coconut curry, soup, vegetarian, dumplings, comfort food